Spicy Asparagus Carrot Refrigerator Pickles

April 14, 2015

It’s spring in Minnesota!  And it’s a whole two weeks early.  Unlike the east coast, who will probably be two weeks late this year, Minnesota is enjoying an unseasonably warm and lovely spring.  Pale green leaves are peeking out of bare branches, Read more ›

Hickory Smoked Black Cured Ham

April 6, 2015

Spring is finally here! In my house, that means digging to the bottom of the freezer for a big pork leg or shoulder to cure up a smoked ham. Ham pairs beautifully with spring vegetables like asparagus, artichokes and peas. Read more ›

Fruit Kombucha

March 28, 2015

I’ve been brewing kombucha for a few years now and have my system down pat. I make two gallons at a time in sun tea jars with taps at the bottom. The thick and healthy mother (scobys) in each jar churn out a gallon of kombucha in one to two weeks. Read more ›

Green tea and cane syrup kombucha

My Kombucha

March 21, 2015

A few years ago I started making my own kombucha.  Kombucha is very trendy right now, selling for several bucks a bottle at the store, but it’s a very old concoction. Dating back at least B.C., originating somewhere in northern China,(1) many claim kombucha has all sorts of health benefits.   Read more ›

Mexican pickled red onions

Red Onions en Escabeche

March 14, 2015

I like to serve homemade preserved goods with a meal, but this late in winter, my pickle supply is running rather low.  Last week we had a few friends over for a decidedly non-winter meal.  Read more ›

Sunny Meyer Lemon Limoncello

March 1, 2015

I need a heavy dose of sunshine, preferably the kind accompanied by a beach, a tan and a handsome Italian cabana boy asking me what I’d like to drink. Sadly, I’ll have to settle for a sunny bottle of homemade limoncello, a southern Italian lemon liqueur.   Read more ›

Honey Candied Ginger

February 8, 2015

Ginger makes one of my favorite candies. Spicy, chewy and amazing in desserts, I serve candied ginger as an after-dinner treat.  Slices of candied ginger are also delicious at the bottom of your cup of tea or hot chocolate. Read more ›

Browned Butter Buttermilk Pie Crust

February 1, 2015

There are two schools of thought on pie crusts: One is that the crust should be a neutral vessel that adds a little texture and flavor, but otherwise supports the filling. The other thought is that the crust is the real star—flakey, nutty, sweet, salty, spicy—whatever the flavor profile, the filling supports the crust, not the other way around. Read more ›

Cultured Butter

January 23, 2015

My mother got me a classic butter churn for Christmas. Whoopie!  Only problem? I need a cow. (Not to be confused with “having a cow,” as my daughter likes to say.) Every time I make a cultured milk product like yogurt or cheese, I wish for a cow of my own, though I’m not sure the City of Minneapolis will go that far for urban agriculture.  Read more ›

Paneer Cheese

January 17, 2015

Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures.  I made this cheese for the first time in my tiny college kitchen at University of California at Santa Cruz.   Read more ›

Handmade Soaps at Home

December 29, 2014

Domestic arts, homesteading and urban agriculture play a very big roll in the day to day life of me and my family.  In addition to scratch cooking, preserving of all kinds, and making our own beer, we also raise a small flock of backyard chickens, garden extensively and make our own soap.   Read more ›

A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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